Spicy Macaroni Salad Recipe

Introduction

This Macaroni Salad with roasted jalapeños combines a creamy, tangy dressing with a smoky crunch from bacon and a little spicy kick. It’s a perfect side for BBQs, picnics, or any casual gathering.

Ingredients

• 5 large jalapeños (tops, seeds, and veins removed)
• Olive oil
• Salt and pepper
• 8 ounces dry elbow macaroni (cooked according to package instructions)
• 2 ounces cream cheese (softened and cubed)
• 6-8 ounces bacon (cooked and chopped)
• 4 ounces mild cheddar cheese (cut into small cubes)
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Ground pepper (to taste)

Instructions

1. Step 1: Preheat the oven to 425°F. Toss the jalapeños with just enough olive oil to lightly coat them, then sprinkle with salt and pepper.
2. Step 2: Spread the jalapeños on a rimmed baking sheet and roast for 10 minutes. Allow to cool, then chop finely.
3. Step 3: While the cooked macaroni is still slightly warm, mix it with the softened cream cheese until well combined. Let the mixture cool to room temperature.
4. Step 4: Add chopped bacon, cheddar cheese cubes, mayonnaise, sour cream, garlic powder, onion powder, ground pepper, and the roasted jalapeños to the macaroni mixture. Stir until everything is evenly incorporated.
5. Step 5: Transfer the salad to an airtight container and refrigerate until ready to serve.

Tips & Variations

• For a milder version, reduce the number of jalapeños or remove more seeds before roasting.
• Substitute Greek yogurt for sour cream to lighten the dressing.
• Add chopped fresh herbs like parsley or chives for extra freshness.
• Use smoked cheddar or add a dash of smoked paprika for deeper smoky flavor.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best served chilled but can be brought to room temperature if preferred. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this macaroni salad ahead of time?

Yes, it actually tastes better after the flavors have had time to meld. Prepare and refrigerate for several hours or overnight.

Can I use a different type of pasta?

Absolutely. Small pasta shapes like rotini, shells, or penne also work well for holding the dressing and mix-ins.

Spicy Macaroni Salad Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

This creamy and flavorful Macaroni Salad features perfectly cooked elbow macaroni tossed with softened cream cheese, crispy bacon, mild cheddar, and a zesty blend of roasted jalapeños, mayonnaise, and sour cream. The jalapeños are roasted to bring out their smoky heat, adding a delicious twist to this classic side dish perfect for picnics, barbecues, or casual family meals.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Jalapeños

• 5 Large Jalapeños (tops, seeds, and veins removed)
• Olive Oil (enough to lightly coat jalapeños)
• Salt (to taste)
• Pepper (to taste)

Macaroni Salad

• 8 ounces Dry Elbow Macaroni (cooked according to package instructions)
• 2 ounces Cream Cheese (softened and cubed)
• 6–8 ounces Bacon (cooked and chopped)
• 4 ounces Mild Cheddar Cheese (cut into small cubes)
• 1/3 Cup Mayonnaise
• 1/4 Cup Sour Cream
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• Ground Pepper (to taste)

Instructions

1. Roast Jalapeños: Preheat the oven to 425°F. Toss the trimmed jalapeños with just enough olive oil to coat them lightly, then season with salt and pepper. Spread them out on a rimmed baking sheet and roast for 10 minutes. Allow them to cool before chopping into small pieces.
2. Prepare Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta but keep it slightly warm for the next step.
3. Mix Cheese and Pasta: While the pasta is still slightly warm, mix in the softened cream cheese cubes thoroughly so it melts and coats the macaroni evenly. Then, let the mixture cool to room temperature.
4. Combine Salad Ingredients: Once cooled, add the cooked and chopped bacon, diced mild cheddar cheese, mayonnaise, sour cream, garlic powder, onion powder, ground pepper, and chopped roasted jalapeños to the macaroni mixture. Stir everything gently but thoroughly to combine all flavors.
5. Chill and Serve: Transfer the macaroni salad into an airtight container and refrigerate until cold. Serve chilled for the best flavor and texture.

Notes

• Removing seeds and veins from jalapeños reduces the heat while retaining flavor.
• You can adjust the amount of jalapeños to control the spice level in the salad.
• For a creamier texture, allow the cream cheese to soften fully before mixing.
• Use freshly cooked bacon for the best crunch and flavor.
• This salad can be made a day ahead to enhance flavor melding.
• Store leftovers in an airtight container and consume within 3 days.

Keywords: macaroni salad, jalapeño macaroni salad, creamy macaroni salad, bacon macaroni salad, summer salad, roasted jalapeños, picnic side dish